5 Tropics-Inspired Breakfast Recipes
Breakfast doesn’t have to equal boring. Switch out the toast and try these 5 delicious tropical breakfast recipes to jump-start your day. These delightful breakfast dishes are uncommonly tasty; and as a bonus, they are incredibly healthy too!
5 Tropical Breakfast Recipes
Breakfast Chilaquiles – Mexico
When thinking of Mexican food and breakfast, you may have visions of a yummy breakfast burrito. While breakfast burritos are delicious, and a favorite of many, the dish was actually created in the United States. There are endless options of tasty breakfast recipes from Mexico, but a time-honored favorite are breakfast chilaquiles.
- 1 tablespoon oil of your choice (vegetable, olive, rapeseed etc.)
- 4 (6 inch) corn or flour tortillas (torn into strips)
- 1 diced small onion
- ½ tomato - diced
- 3 chili peppers - diced
- 2 eggs
- add salt and pepper to taste
- Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
- Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
- Fry eggs to desired consistency (over easy, sunny-side up, etc). Place on top of tortillas and veggies.
Enqulal (Enkulal) Tibs – Ethiopia
An omelette-like dish with a kick, these enqulal tibs are sall on cooking time and big on flavor. This is one of Ethiopa’s breakfast recipes that can be served traditionally (spicy) for a unique breakfast experience or toned down for those who prefer a more mild version.
- 6 Eggs
- 1 Chili pepper
- 1 onion - diced
- ½ of a tomato
- 2 tablespoons of olive oil
- Ethiopian butter (niter kibbeh)
- Berbere (optional: Berbere is a blend of spices commonly used in Ethiopian dishes. The seasoning can be ordered online, or at African markets, restaurants and specialty food stores.)
- Add 2 tablespoons of oil to a hot frying pan or griddle
- Add the onion to the hot oil and cook on medium/high heat
- Sprinkle a large pinch of salt onto the onion and stir
- Add the diced tomato, stir, cover and reduce heat to medium temp.
- Beat eggs with a whisk and add to frying pan - increase to high heat
- Add chili peppers and scramble to liking
- Serve hot with fresh sliced tomato
Gallo Pinto – Costa Rica
Gallo pinto is the national dish of Costa Rica and can be served for breakfast, lunch or dinner. Traditionally gallo pinto that is served for breakfast includes the universal breakfast item – you guessed it –eggs! Although made with simple ingredients, gallo pinto is a breakfast dish from the tropics that is sure to bring warmth to your morning.
- 8 eggs - scrambled or over easy
- 2 tablespoons of olive oil
- 1 red bell pepper, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked black beans in ¾ cup reserved cooking liquid
- ¼ cup Salsa Lizano
- Link to a delicious Lizano recipe - http://www.thekitchn.com/recipe-lizano-style-costa-rican-salsa-176299
- 3 cups cooked rice, preferably, day-old and refrigerated
- ¼ cup chopped fresh cilantro
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant.
- Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine.
- Simmer for 5 minutes, until slightly thickened and little bit of the liquid is evaporated.
- Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, but not dry, about 3-5 minutes.
- Stir in chopped cilantro.
- Season to taste with additional Salsa Lizano (we added about a tablespoon extra).
Labouyi Bannann – Haiti
A healthy way to start your day is with labouyi banann which can be served either hot or cold. It is essentially bananna and plaintain porridge and it is as nutritious as it is delicious. This is a great breakfast dish to serve to a large family or group of guests as a little goes a long way in satisfying hunger.
- 1 Green Plantain (Washed)
- 1 ripe banana
- 3 cups of water
- 1 Star Anise
- ½ cup of Evaporated Milk
- ½ cup of Coconut Milk
- ½ tsp cinnamon Powder of 1 stick
- ¼ cup of sugar
- 1 Tbs butter
- 1 tsp vanilla extract
- 1 tsp salt (or to taste)
- Peel the skin of the plantain and cut into small 4-8 small pieces. It is ok to leave some of the skin for extra nutrients.
- In a blender, puree the plantain and 2 cups of water.
- In a 1 quart saucepan, add 1 cup of water, evaporated milk, coconut milk, cinnamon, star anise and bring to boil.
- Once the pot is boiling, add the plantain puree to the pot and bring to a boil while stirring continuously for 5 min. The porridge will thicken slightly.
- Add the salt, sugar, vanilla and keep stirring for 10 min.
- Reduce the heat to medium and keep stirring for another 10 min while tasting porridge to ensure the plantain is thoroughly cooked. The porridge is ready when the texture is creamy.
- Serve warm with some Haitian Bread.
Egg Paratha – India
This dish lives a double life. It is known as a common street food in India, but is recognized equally as a breakfast must-eat. Egg paratha has all the qualities of an ideal breakfast meal: delicious, nutritious, fast and easy, but it packs in enough substance and flavor to be eaten any time of day.
- ½ cup of wheat flour/atta
- Warm water as needed
- Oil as needed
- 2 eggs
- 1 small onion
- 1 green chilli chopped (optional)
- Large pinch of pepper powder
- Tumeric as needed
- salt to taste
- add a few coriander leaves finely chopped
- 2 to 3 tbsp. of finely chopped capsicum or carrot
- Knead wheat flour with just enough warm water. Add a few drops of oil and knead again to make a soft pliable dough. Cover and set aside for 20 minutes.
- Sprinkle flour on clean preparation table, the roll and flatten paratha into a triangular shape.
- Heat a tawa or griddle on high heat. Place paratha in pan until golden brown spots appear on each side.
- Add Finely chopped vegetables, eggs, salt, pepper powder and tumeric to bowl. Beat the mixture until frothy.
- Heat tawa or griddle with oil on high. Pour the egg mixture and cook on a medium flame.
- When the egg is almost cooked, but still runny on top, place paratha on top and press gently.
- Flip and fry the paratha and egg.
- Serve egg paratha with chutney or vegetable salad.